Valentino, Marika and Volpe, Stefania and Di Giuseppe, Fabio Angelo and Cavella, Silvana and Torrieri, Elena (2020) Active Biopolymer Coating Based on Sodium Caseinate: Physical Characterization and Antioxidant Activity. [Pubblicazione in rivista scientifica]

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Original publication URL: http://doi.org/10.3390/coatings10080706
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Item Type: Pubblicazione in rivista scientifica
Resource language: English
Title: Active Biopolymer Coating Based on Sodium Caseinate: Physical Characterization and Antioxidant Activity
Creators:
CreatorsEmail
Valentino, Marikamarika.valentino@unina.it
Volpe, Stefaniastefania.volpe2@unina.it
Di Giuseppe, Fabio AngeloUNSPECIFIED
Cavella, Silvanacavella@unina.it
Torrieri, Elenaelena.torrieri@unina.it
Date: 22 June 2020
Institution: Università degli studi di Napoli Federico II
Department: Dipartimento di Agraria
Sezione di dipartimento: Scienze e Tecnologie Alimentari
Identification Number: 10.3390/coatings10080706
Original publication URL: http://doi.org/10.3390/coatings10080706
Journal or Publication Title: Coatings
Date: 22 June 2020
ISSN: 2079-6412
Volume: 10
Number: 8
Page Range: p. 706
Keywords: viscosity; desorption kinetic; coating thickness; gallic acid; rosemary oil; water vapor permeability
Identification Number: 10.3390/coatings10080706
Settori scientifico-disciplinari del MIUR: Area 07 - Scienze agrarie e veterinarie > AGR/15 - Scienze e tecnologie alimentari
Access rights: Open access
Date Deposited: 04 Jun 2021 09:50
Last Modified: 04 Jun 2021 09:50
URI: http://www.fedoa.unina.it/id/eprint/12890
DOI: 10.3390/coatings10080706

Collection description

The objective of this work was to investigate the e�ect of sodium caseinate concentration on physical-chemical properties of coating solutions and films obtained by casting as a starting point for the development of an active coating for minimally processed fruits or vegetables. Sodium caseinate solutions at di�erent concentrations (4%, 8%, 10%, 12%, 14%) were used as a coating system. The coating viscosity and desorption kinetic were characterized. Minimally processed fennels were coated by dipping and the liquid and dry coating thickness were estimated by assessing the amount of coating on fennel during draining as a function of solution properties (concentration and viscosity). Film obtained by casting were also characterized in terms of equilibrium moisture content, color, and water vapor permeability. The potential of using the sodium caseinate solution to obtain active coating was investigated by adding gallic acid or rosemary oil to sodium caseinate solution at 4%. The antioxidant capacity of the coating was evaluated by DPPH test. Results show that sodium caseinate solutions follow a Newtonian behavior in the range of concentration investigated and the viscosity increased as solids concentration increased, following a power law. The drying rate was in the range 0.0063–0.00107 mgH2O mgsolids -1 min-1 m-2 as a function of sodium caseinate concentration. The average liquid and dry coating thickness on fennels were in the range 20–70 and 0.7–6.4 micrometry, respectively. The water vapor permeability slightly decreased as the solid concentration increased. Active coating showed good antioxidant properties.

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